Citric Acid Free Ginger-Lime Carrot Ribbon Salad
Carrot salads don't have to be shredded and drowning in mayo — this ribbon version is light, vibrant, and genuinely stunning on the plate. A vegetable peeler does all the heavy lifting, transforming humble carrots into long, silky strips that soak up every drop of the gingery dressing. The dressing itself leans on fresh lime juice, coconut aminos, honey, and a pinch of turmeric, which means no processed citric acid additives hiding in the mix — just clean, whole ingredients you can actually recognize. That distinction matters more than it sounds, because citric acid shows up in a surprising number of bottled dressings and condiments under names that don't make it obvious. Here, you're building the flavor from scratch, so you stay in full control. A short rest at room temperature lets the ribbons soften just enough to feel tender without going limp, and the finish of fresh cilantro, scallions, and optional lime zest keeps everything bright and herby. It's the kind of side dish that disappears fast and makes people ask what's in it.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb large carrots (about 6 medium), peeled
- ¼ cup fresh cilantro leaves
- 2 scallions, thinly sliced
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
Using a vegetable peeler, draw it firmly along the length of each peeled carrot to shave off long, thin ribbons, rotating the carrot a quarter-turn after every few passes. Continue until you reach the narrow core, then set the core aside or discard. Transfer the ribbons to a large mixing bowl.
- 2
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, honey, turmeric, and 1/4 tsp salt until the honey is fully dissolved and the dressing is uniform.
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